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Steak and Hash Brown Eggs with Broiled Tomatoes | BLD Meal
For the Broiled Tomatoes with Herbs
4 beefsteak tomatoes, tops trimmed, then carefully seeded
Salt and pepper
A handful of basil
1 cup packed parsley
3 tablespoons thyme leaves
3 cloves garlic, crushed
For the Steak and Hash Brown Eggs
4 thin-cut boneless sirloin steaks
Salt and pepper
2 teaspoons granulated garlic
12 (2 to 3 inches wide) small/baby thin-skinned white or yellow potatoes
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons granulated onion
4 large eggs
1 tablespoon Dijon mustard
Non-aerosol cooking spray (olive oil or canola oil)
Preheat broiler, with rack at center.
For the tomatoes, season the seeded tomatoes and arrange on baking sheet or broiler pan. Drizzle cavities with EVOO, then season with salt and pepper. Pulse-process the herbs and garlic, fill the cavities of the tomatoes and top with more EVOO. Broil on center rack until brown at edges and tomatoes begin to slump a bit, 6 to 8 minutes.
For the steaks, preheat cast-iron skillet over medium-high heat. Meanwhile, pat steaks dry and season with salt, pepper and 1 teaspoon granulated garlic.
For the potatoes, shred them on box grater or in food processor.
Heat a 12-inch nonstick skillet over medium to medium-high heat with 2 tablespoons olive oil, 2 turns of the pan, then add butter and melt into oil. Add potatoes in four even mounds and season with salt, pepper, 1 teaspoon granulated garlic and the granulated onion. Turn and brown for 12 to 15 minutes to form four large hash browns.
Whisk up eggs and mustard and pour over the potatoes, cover and cook to set eggs, 2 minutes or so. Quarter and serve as 4 wedges.
Meanwhile, spray hot cast-iron skillet with non-aerosol cooking spray and plancha-grill the steaks 7 minutes for medium, turning after 4 minutes. Remove from hot pan and rest on plates for 2 minutes. Add a wedge of potatoes and eggs and a tomato alongside each steak and serve with steak sauce and ketchup.